Mountain Club Bistro Menu

Crayfish dressed in an adobo and Amarillo sauce, avocado, pickled daikon and mooli salad finished with salmon caviar .

Fresh ginger and red onion, sesame, avocado and coriander mousse dressed with a yuzu ponzu sauce topped with tapioca wafers.

Rolled in Japanese crumbs topped with miso aioli, bonito flakes and salmon caviar.

Patagonian calamari tossed in cured lemon garlic and olives, on a slow-cooked tomato ragu, slice of charred ciabatta.

Black garlic aioli, umami onion purée, crisp red onion and teriyaki sauce.

Heirloom tomatoes dressed in fynbos vinaigrette on whipped ricotta parfait, tomato biltong and cucumber and jalapeño granita (SIGNATURE DISH).

A duo of avocado and beetroot guacamole, served with jalapeno, Pico de Gallo and pineapple salsa.

Served with Maldon sea salt and extra virgin olive oil.

A Dutch delicacy filled with beef ragout accompanied by Dijon mustard.

A bold mix of Norwegian salmon, black rice, pickled cabbage, crisp tostadas tossed in zesty nuoc cham and finished with sriracha dressing.

Baby gem lettuce, garlic ciabatta croutons, grano Padano shards and a classic Caesar emulsion.

Dehydrated walnuts, sesame beetroot paint, Modena balsamic pearls, baby leaves dressed in fynbos vinaigrette.

Grilled halloumi, fresh avocado, carrot, cucumber, semi dried tomato, green olives, edamame beans, brown rice served with a zesty lemon yoghurt dressing. + Grilled chicken I R 95 + Smoked salmon I R 95 + Norwegian salmon seared I R 125

topped with a salmon tartare and miso sauce.

topped with a tuna tartare and miso sauce.

topped with cooked prawn salad and miso sauce.

Classic salmon and avocado roll.

lobster and avocado inside topped with a poached lobster salad finished with salmon caviar and soy pearls and lightly tempura battered lobster.

tempura prawn, avocado and cucumber inside, topped with tuna, avocado and salmon dressed with umami miso sauce and Tokyo sauce.

tempura prawn, avocado and cream cheese inside topped with flame torched salmon dressed with umami miso sauce and Tokyo sauce.

salmon tempura, avocado, pickled daikon inside topped with tostadas and dressed with Tokyo sauce and teriyaki.

cucumber, pickled daikon and avocado inside topped with roasted red pepper and avocado dressed with teriyaki sauce and sesame seeds.

2 tempura rice rolls in nori with Peruvian tuna tartare dressed with adobo sauce and teriyaki.

4PC Peruvian tuna roses 4PC Peruvian salmon roses 4PC Acevichado roll (Rainbow roll)

6PC Verduras roll 2PC Avocado nigiri 4PC Acevichado roll (pickled daikon and avocado)

4PC Salmon California roll (salmon and avocado) 4PC Peruvian salmon roses 4PC Acevichado roll 4PC Lima sunset roll

8PC Classic California salmon and avocado 3PC Peruvian tuna roses 3PC Peruvian salmon roses 3PC Salmon nigiri, tuna nigiri and avocado nigiri 4PC Acevichado (Rainbow roll)

lemongrass and coconut Thai broth paired with crayfish, tiger prawns, Patagonian calamari and mussels, accompanied by fragrant rice and a pineapple salsa. Includes a complimentary chai gin cocktail or virgin chai gin cocktail.

grilled in a smoked paprika lemon compound butter, macerated tomato and burnt sweet corn served with fragrant rice, fries and a vibrant green salad.

green peppercorn sauce, parmesan potato hash, charred onion and broccoli served with fries or vibrant garden salad.

sautéed shimeji mushrooms, wild mushroom bavarois, herbaceous confit garlic potato purée and a white wine thyme reduction.

sweet potato spume on braised sesame violet cabbage finished with a smoked garlic paprika crème.

rolled leg and thigh braised, served with mushrooms, heirloom baby carrots, truffle potato purée crisp jamón wafer and red wine jus. (SIGNATURE DISH)

burnt honey butternut, coconut chimichurri, whipped ricotta mousse and roasted pine kernels.

masala grilled baby brinjals and tofu, curried lentil fricassee, coriander pesto and tomato sambal.

smoked tomato chutney, brie cheese, avocado, served with crispy fries.

served with Japanese slaw and crispy fries.

Served with feta cheese topped with pumpkin and sunflower seeds.

Served with Grano Padano and truffle oil.

Served with Grano Padano and truffle oil.

Dressed with fynbos vinaigrette.

Paired with beetroot puree’ and truffle black bean purée.

Chocolate shortcake, chocolate mousse with Hazelnut craft ice cream.

Paired with strawberry sauce and fresh seasonal fruits.

Artisanal honeycomb ice cream with a decadent shot of espresso.